For use on the burners I use a flat griddle pan with a handle. I have a big cast iron griddle that fits over 2 burners but I just can't handle it anymore just too heavy and awkward for me. It is just 2 of us so the little one burner pan is enough. I cooked steaks in it last night and boiled red potatoes. I don't eat much steak so the rest of mine is in the fridge to be Sliced thinly and make sandwiches.

Raven: do you mean a griddle like this?

https://www.bedbathandbeyond.com/store/product/calphalon-reg-contemporary-nonstick-11-inch-square-griddle/1013015392?skuId=13015392&&mrkgcl=609&mrkgadid=3253338126&rkg_id=0&enginename=google&mcid=PS_googlepla_nonbrand_cookware_local&product_id=13015392&adtype=pla&product_channel=local&adpos=1o1&creative=356296492451&device=c&matchtype=&network=g&gclid=EAIaIQobChMI__jm7Lyr5QIV05FbCh1vSQVkEAQYASABEgI6j_D_BwE&gclsrc=aw.ds

I have a Wedgwood Everyday ribbed pan, made for grilling. Also the reverse side of my Magnalite griddle is ribbed. The ribs give an "outdoor" grill pattern to pork chops and ham steaks. The Wedgewood is non-stick. Works really well. I'm sure they make others like it. Here they are reviewed by The Test Kitchen

I prefer searing/cooking meat under the broiler in the over.

For stove-top use, I think cast iron (whether a frying pan or grill) is the better choice. I personally am uncomfortable heating nonstick cookware to the temperature needed to sear meat.

The broiler also seems to produce less smoke in the kitchen. One of my broilers (in a gas range) vents into the kitchen exhaust hood and that minimizes the smoke and smell going into the house.

I sear in a cast iron skillet and finish in a hot (450F) oven to the desired degree of doneness. No broiler, as I find that the steak 'spits' excessively under the broiler and you need to leave it under those conditions longer if not pan seared. This equals a messy oven. This is actually my preferred way of cooking steak rather than grilling outdoors. It turns out perfect every time.

Don't use a non-stick for "grilling" steaks. You really aren't supposed to get the non-stick skillets all that hot and you need a really hot pan.

I use a cast iron skillet on the stove top to sear the meat and put the skillet straight into a hot oven to finish off the steaks/chops. That doesn't really help you, though, with the issue of not being able to lift the skillet. If you want to continue to use cast iron, the only things I can think of to suggest are to have your hubby make the transfer from stove top to oven or to try using a smaller skillet/griddle.

You can also find pans other than cast iron that do not have a nonstick coating. I have two different brands. While there are some that are supposed to have a glass-like coating the ones I have seen appear to be made of thinner material.

After a friend of mine adopted a parrot and was told to get rid of all of the nonstick pans I have been more cautious not to heat the pans I have to high enough heat to sear.

Gardengal, I am interested in trying your method. I don't have a lot of experience with cooking steak; I generally cook meat in low and slow braises. But I'd love to learn how to cook a good steak. How thick do you get it cut? How long do you cook it at 450? (I don't want to go past medium, preferably medium rare.)

"How long do you cook it at 450? (I don't want to go past medium, preferably medium rare.)"

Essential to cooking any meat is a digital thermometer. $10 from Amazon, also available widely.

With steak (or tri tip or others), get it at least an inch thick. No matter how you cook it, what's important is internal temperature. Stick in the probe from the side. For medium rare, take off the heat at 130 but not to exceed 135 degrees and let it rest for 3-5 minutes.

For perfect poultry (bone in chicken or turkey), it's 160-165, also measured in the deepest central point in the meat.

Every oven and other heat source differs from every other so that time and temp setting can vary widely. Also affecting the cooking time is how cold the meat is at the start, the setting of the fridge and how long it's been at room temperature. What matters is the internal temperature all the same, that's constant for the degree of doneness.

I let all meat except poultry sit at room temperature for at least 30 minutes, always with salt on it and often with other seasonings too. Poultry has enough bacteria on it that it goes directly from fridge to cooking. This approach is from Cooks Illustrated (aka America's Test Kitchen)

jupidupl, all I can report is my method....as to how well it might work for you involves too many variables to know for certain :-)

I almost always cook rib eyes, preferably boneless, as they are my favorite cut. Usually an inch or so thick. And at room temperature and well seasoned. I preheat the skillet and just brush the bottom with a high heat oil. When the oil just starts smoking, put in your steak and sear at a moderately high heat (medium high on my stovetop) about 2 minutes a side. Once both sides are seared, I slide into the preheated oven for another 4 minutes or so.

I do not use a meat thermometer but just use a touch test......and I'm not overly concerned if it is a bit underdone. I don't quibble much between rare and medium rare. If a thicker cut, I'd give it a minute or so longer.

I had gone to Kohls hoping to find pans, had checked them online first but when I got to the store, they selection was very limited so I came home an ordered online. 30% off coupon!! I got 2 pans, 1 mattress cover all for $89.!!

I ordered this for pancakes:

https://www.kohls.com/product/prd-2179834/food-network-12-in-hard-anodized-nonstick-aluminum-round-griddle.jsp?skuId=99433193

And I ordered this for steaks:

https://www.kohls.com/product/prd-3081948/food-network-13-in-pre-seasoned-cast-iron-skillet.jsp?prdPV=8

30% off kohls coupon code if you use your kohls card: GOLDEN30 good through today.

I prefer to use my George Forman grill for the occasional steak. :)

I use a carbon steel pan for steaks. It's a little lighter than cast iron. My method is pretty much the same as gardengal. Season the room temp 1 inch thick steak well, but I put the oil on the steak, not in the pan. Hot, hot pan and sear each side about 30 seconds. Then into the 450 degree oven for 4-5 minutes and rest at least 10 minutes after taking out of the oven. When I remember, I put butter on the resting steak. This is a boneless rib-eye.

As I remember, most non-stick pans do not recommend hotter than medium heat.

Curious about the 4-5 minutes at any temperature doing much other than keeping the steak hot. As Elmer stated ovens differ but most of the ones I have used at 450 the first 30-40 seconds is used to reheat the oven to the temperature it was before opening the door. I think the heat from the pan is what continues the cooking rather than the air temperature in the oven. Those that use this method do you have a thermometer in the oven?

I use a broiler (gas range with infrared broiler) for steaks done indoors. If i want a quick pan grilled steak for just a sandwich or something I use a cast iron pan. I have had steaks "finished" in the oven and don't care for them. Roasting is roasting even if it is just for a few minutes. For me there is nothing to finish since I like my steak on the rare side of medium rare. Warm red center.

I've never 'fried' a steak. I don't want the mess, for one thing, and my OTR exhaust fan is really *loud*.

I broil steaks and chops in the oven on a broiler pan (raised slotted section over a pan to catch the fat and juice). A 1" thick steak gets about 4 minutes per side -- depends on how close it is to the heat source. We haven't used a BBQ grill in decades, but DS grills on one.

I envy you, Elmer! Once I had a Thermador built-in oven/broiler with its own exhaust. I suspect their lawyers made them stop making it because you broiled with the door open; so easy. (Gasp! A small child could be injured!) The convection broil feature on my current built-in isn't as good at avoiding 'wet' meat.

Just wondering what others do, when you put the meat in the oven, do you cover it with a lid?

I do 4 minutes each side stove top to sear it and then 4 minutes in the oven at 425 covered.

"Just wondering what others do, when you put the meat in the oven, do you cover it with a lid?"

I don't.

Something covered (or sealed like cooking fish in aluminum foil) in an oven steams and takes longer because the air inside the cover needs to warm. Roasting usually involves dry heat. You don't want to steam meat unless what you're doing is braising.